How to make Nigella Lawson’s Lemon and Thyme Bundt Cake

Let me warn you right now. If you buy a copy of Nigella Lawson’s latest cook book, Simply Nigella, you will end up also buying a bundt cake tin.  It may be that you have no desire or room for another piece of kitchen equipment and it may be that you object to buying a tin that is basically the same as tins you already own but with a bit more fluting and pizzazz to it. But that’s all beside the point. Resistance is futile.

Nigella Lawson’s lemon and thyme bundt cake

The domestic goddess just includes too many delicious sounding recipes involving bundt tins that you have to be a stronger woman (or man!) than me to resist guiltily purchasing one. As the owner of a frivolous and unnecessary bundt tin I was of course determined to use it so I settled on the lemon and thyme bundt cake recipe for my mum’s birthday. 

Mixing the ingredients for the bundt cake

The skill in making a bundt cake is of course in getting the damn thing out of the tin. I was very, very precise with my melted butter application in greasing the tin and then I hoped with everything I had when I inverted it to release the cake. Success! 

Ready to go in the oven – check out that well greased tin.

The other thing that made me initially baulk at this recipe was the use of thyme, a savoury herb, in a sweet. Don’t be concerned though. Nigella knows what she is talking about and the thyme adds an interesting rather than weird flavour to the cake. So what’s stopping you? Head out and buy that bundt tin. 

Success! One bundt cake extracted from the tin
Lemon and Thyme Bundt Cake
Write a review
Print
Prep Time
45 min
Cook Time
1 hr 15 min
Total Time
2 hr
Prep Time
45 min
Cook Time
1 hr 15 min
Total Time
2 hr
4756 calories
717 g
1008 g
186 g
71 g
111 g
1545 g
1456 g
415 g
7 g
60 g
Nutrition Facts
Serving Size
1545g
Amount Per Serving
Calories 4756
Calories from Fat 1636
% Daily Value *
Total Fat 186g
286%
Saturated Fat 111g
556%
Trans Fat 7g
Polyunsaturated Fat 11g
Monounsaturated Fat 49g
Cholesterol 1008mg
336%
Sodium 1456mg
61%
Total Carbohydrates 717g
239%
Dietary Fiber 15g
60%
Sugars 415g
Protein 71g
Vitamin A
120%
Vitamin C
155%
Calcium
75%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups plain flour
  2. 3/4 tsp baking powder
  3. 3/4 tsp baking soda
  4. 200g unsalted butter
  5. 2 unwaxed lemons
  6. 1 small bunch fresh thyme
  7. 1 1/4 cups sugar
  8. 3 large eggs
  9. 1 cup buttermilk
  10. 1 1/4 cups icing sugar
  11. Non-stick cooking spray (or vegetable oil and plain flour for greasing)
Instructions
  1. 1. Preheat the oven to 170c, slipping in a baking tray at the same time.
  2. 2. Spray the inside of your bundt pan with non-stick cooking spray, or brush on a paste made of 2 teaspoons of flour mixed with 2 teaspoons of oil, making sure you get into all the crevices of the pan. Be meticulous about this! Leave the bundt pan upside down over a piece of newspaper or parchment paper while you get on with making the cake batter.
  3. 3. Combine the flour, baking powder, and baking soda in a bowl, and fork to mix.
  4. 4. Put the butter in the bowl of a freestanding mixer or a regular mixing bowl, grate in the zest of both lemons, and beat until creamy.
  5. 5. Strip ¼ cup of thyme leaves from the sprigs, and add along with the sugar, and beat again until you have a light fluffy mixture.
  6. 6. One by one, beat in the eggs and, after the last one, slow down your mixing and add a third of the flour mixture, followed by a third of the buttermilk, and so on until both the flour mixture and buttermilk are used up.
  7. 7. Beat in the juice of one of the lemons and transfer this mixture to the prepared bundt pan. Place on the baking sheet in the oven and bake for 1¼ hours, though start checking after 1 hour.
  8. 8. When a cake tester comes out clean, remove the cake to a wire rack and leave in its pan for 15 minutes before carefully unmoulding. Fingers crossed!
  9. 9. When the cake is cool sift the icing sugar into a bowl and beat in the juice of the remaining lemon until you have a glaze that is thin enough to run down the cake and sprinkle with thyme leaves.
Notes
  1. Make your own buttermilk by adding lemon juice to milk and leaving for five minutes to curdle.
beta
calories
4756
fat
186g
protein
71g
carbs
717g
more
Gourmet Chick https://www.gourmet-chick.com/
Just add candles and this bundt cake is birthday ready

 

Leave a Reply

Your email address will not be published. Required fields are marked *